Peppered Beef Rump & Oregano Wedges

• Roughly chop courgette into bite-sized chunks.
• Place on a second lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat. Bake 
until tender, 20-25 minutes.

• Meanwhile, pick and tear mint leaves. 
• Finely chop garlic.
• Peel, then thinly slice orange into wedges.
• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute.
• Transfer garlic oil to a small heatproof bowl, 
then add Greek-style yoghurt and stir to 
combine. Season to taste. 

• Season beef rump generously with salt and  
the pepper.
• Return the frying pan to medium-high heat with 
a drizzle of olive oil.
• When oil is hot, cook beef for 4-5 minutes each 
side for medium-rare, or until cooked to your 
liking. Transfer to a plate to rest. 

TIP: Resting time is crucial for a juicy steak! 

• While the beef is resting, combine spinach & 
rocket mix, roast courgette, orange, mint and 
balsamic & olive oil dressing in a large bowl. 
Season to taste.